Hearty Pinto Bean and Vegetable Stew

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Carrots (2 medium, diced)
• Celery (2 stalks, diced)
• Garlic (3 cloves, minced)
• Vegetable broth (4 cups)
• Pinto beans (1 cup, soaked overnight and drained)
• Diced tomatoes (1 can (14.5 oz))
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Fresh cilantro (1/4 cup, chopped (for garnish))

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, carrots, celery, and minced garlic. Sauté for about 5 minutes, or until the vegetables are tender and fragrant.
3. Stir in the soaked and drained pinto beans, diced tomatoes (with their juices), vegetable broth, cumin, paprika, salt, and black pepper. Mix well to combine all the ingredients.
4. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes to 1 hour, or until the beans are tender and the flavors meld together beautifully.
5. Taste the stew and adjust the seasoning as needed. If you prefer a thicker stew, you can mash a few beans against the pot's side.
6. Serve the pinto bean and vegetable stew hot, garnished with fresh cilantro for an added burst of flavor.